와규야키니쿠 호르몬타이쇼켄

Rich in protein and vitamins, recommended for dieting and beauty.

A platter featuring three carefully selected meats that we confidently recommend. (Special Ribeye, Wagyu Skirt, Wagyu Chuck Flap)

Lean red meat with low fat content. It is characterized by its rich collagen content.

The finely marbled roast is tender and juicy in flavor. It is truly a work of art among meats!

Rich in protein and vitamins, recommended for dieting and beauty. (Special Selection Roast, Special Selection Kalbi, Wagyu Harami, Wagyu Tongue)

You can enjoy a soft texture and a unique sweetness and richness of flavor.

It has a crunchy texture, and is characterized by a strong umami flavor and rich taste.

We have prepared only carefully selected Japanese beef hormones. A tasting of three types of rich-flavored hormones! (Japanese beef Shimacho, Upper Mino, Japanese beef Hatsumoto)

You can enjoy the soft texture with marbling, along with the deliciousness (sweetness) and aroma of the fat.

A part that resembles a chili pepper, it has a spicy-sounding name but is characterized by its sweet flavor. It is a rare cut that can only be obtained in small quantities from a single cow.

A rare cut that can only be obtained from about 3 kg of meat from one cow. It has the best marbling among the arm cuts, allowing you to enjoy its unique texture and the melt-in-your-mouth quality of the fat.

The small intestine part of the cow. It is rich in fat and juicy. The flavor is characterized by a strong sweetness.

The large intestine part of the cow. It has the unique elasticity and chewiness of offal, packed with rich flavor.

The first part of the stomach. Jou Mino is characterized by its thickness and a crunchy texture.

The part of the aorta connected to the heart. It is light in flavor and is also characterized by its richness in vitamin B12.

The soft part located at the base of the tongue. It has a moderate amount of fat and features a meaty texture that is different from the texture of tongue. Recommended for beginners of horumon.

The large intestine part of pork, called shiro. A dish that becomes addictive with the combination of green chili peppers, perfect for spicy food lovers. Please enjoy it with condiments.

An assortment of three types of namul, flavored with sesame oil and garlic, which stimulates the appetite. (fernbrake, komatsuna, bean sprouts)

This is a kimchi that Chef Ken, who boasts the number one ranking on TV, confidently recommends for its guaranteed deliciousness! (Cubed Radish, Napa Cabbage, Cucumber)

Senmai is the third stomach of the cow. Among offal, it is low in calories and is characterized by its crunchy texture. Please enjoy it with homemade vinegar miso.

The lineup of vegetables will change depending on the season.

Please choose from two types of dressing. (Choregi Dressing or Onion Dressing)

The combination of meat and potato salad is irresistibly delicious.

We want you to enjoy delicious meat as much as you want with free refills. Chef Ken will provide complimentary enhancements to bring out the flavor of the meat! - Sanchu & Miso - Two types of homemade sauce (soy sauce base & fruit base) - Three types of condiments (wasabi, garlic, gochujang)

A lightly delicious Comtan soup that you want to drink between rich and spicy dishes. The soup made by simmering beef tail is full of collagen!

With firm noodles and a clear soup rich in saltiness and sharpness, it is also perfect as a finishing dish for grilled meat.

A hearty bibimbap topped with our restaurant's recommended kimchi, namul, and plenty of vegetables on a bed of steaming hot rice. Please mix it with a raw egg before enjoying.

A soup filled with plenty of kalbi that warms both the stomach and the heart, with concentrated flavors.

A warm spicy noodle soup with chewy cold noodles in a karubi soup.

A final bowl with rice added to kalbi soup. The moderate spiciness is irresistible.

A refreshing texture that is essential for the finish